COOK
SHOP
Magnifying glass search icon
Baseboard page divider

Falafel

 

Course: Mains
Keyword: Appetizers, Falafel, Fried, Vegetarian

Falafel

ACTIVE TIME: 1 hour 8 minutes
TOTAL TIME: 13 hours 8 minutes
Yield: 15 to 20 falafel
Photo by Lynne Calamia
Read More
Read Less
Print Recipe

Software

Specialized Hardware

8-inch cast-iron skillet
Coffee/spice grinder
Meat grinder or food processor
2-inch disher
5-quart Dutch oven
Candy/fry thermometer
Spider strainer
ACTIVE TIME: 1 hour 8 minutes
TOTAL TIME: 13 hours 8 minutes
Yield: 15 to 20 falafel

Procedure

  • Place the chickpeas in a medium bowl and cover with 2 inches of cold water. Soak overnight.
  • Place the cumin and coriander seeds in an 8-inch cast-iron skillet and set over medium-high heat. Cook, shaking the pan frequently, until the seeds give off an aroma and just begin to brown, 3 to 4 minutes. Transfer the toasted spices to a spice grinder and process until finely ground. Set aside.
  • Drain the chickpeas. Combine the soaked chickpeas, ground cumin and coriander, garlic, scallions, salt, black pepper, baking powder, cayenne pepper, and parsley leaves in a medium mixing bowl.
  • Pass this mixture through a meat grinder or stand mixer with the grinder attachment fitted with the smallest die. Alternatively, you can divide the mixture in half and process one half at a time in a food processor, pulsing 10 to 20 times.
  • Scoop the mixture into 1 1/2- to 2-ounce portions using a 2-inch diameter disher. Place on a half-sheet pan lined with parchment. Can be held hold at room temperature for up to 2 hours before frying, or covered in the refrigerator overnight.
  • Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350ºF on a deep-fry thermometer. Adjust the heat to maintain temperature. Gently place the falafel, 1 at a time, into the hot oil. Fry 4 at a time until deep golden brown, 5 to 7 minutes. Using a spider strainer, carefully remove to a paper towel-lined half-sheet pan lined fitted with a wire rack to drain. Repeat until all falafel have been cooked. Serve on warm pita.

Fillet O’Fu

Course: Mains
Keyword: Fillet O'Fu, Fried, Sides, Vegetarian, Weeknight Dinner

Fillet O'Fu

ACTIVE TIME: 25 minutes
TOTAL TIME: 3 hours 25 minutes
Yield: 2 servings
Read More
Read Less
Print Recipe

Software

  • 1 (19-ounce) block firm tofu
  • 2 tablespoons sherry vinegar
  • 2 tablespoons Worcestershire sauce
  • A few dashes hot pepper sauce
  • 1/2 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1/2 cup panko breadcrumbs
  • Canola oil
ACTIVE TIME: 25 minutes
TOTAL TIME: 3 hours 25 minutes
Yield: 2 servings

Procedure

  • Drain the block of tofu and slice into 4 equal portions. Place the slices on 5 layers of paper towels and fold the towels over in both directions to cover the tofu. Sandwich this packet between 2 half-sheet pans and weigh the top with approximately 2 pounds of weight (actually, a 28-ounce can of tomatoes is perfect) for 2 hours. After 1 hour, replace the paper towels.
  • Place tofu in a 1-gallon zip-top bag and add the vinegar, Worcestershire, and hot pepper sauce, and marinate 1 to 2 hours.
  • Place the flour, eggs, and breadcrumbs in 3 separate shallow dishes (disposable pie pans perhaps) arranged side by side.
  • Remove tofu from bag, and blot with paper towels. Dredge in flour. Tap off excess, then repeat with eggs and breadcrumbs, making sure all pieces are evenly coated. Set on a wire rack to set.
  • Heat 1/8 inch of oil in a 12-inch skillet over medium-high heat. When oil begins to shimmer, slide tofu pieces into pan and fry each side to golden brown, about 2 minutes per side.
  • Cool briefly on wire rack and serve hot.

Griddled Romaine

 

Course: Sides & Salads
Keyword: Grill, Grilled Romaine, Salads, Sides, Summer, Vegetables

Griddled Romaine

ACTIVE TIME: 7 minutes
TOTAL TIME: 2 hours 7 minutes
Yield: 4 servings
Photo by Lynne Calamia
Read More
Read Less
Print Recipe

Software

ACTIVE TIME: 7 minutes
TOTAL TIME: 2 hours 7 minutes
Yield: 4 servings

Procedure

  • Place vinegar in shallow pan and place in the freezer. Allow the vinegar to freeze, approximately 2 hours. Once frozen, scrape with a fork to create a shaved ice texture. Return the vinegar to the freezer until ready to use.
  • Cut each heart of romaine in half lengthwise so that the root keeps each piece together. Lightly brush the cut side of the romaine pieces with olive oil. Season with pepper. Place the cheese in a shallow pan large enough to lay the romaine in and press the cheese firmly onto the cut side of the romaine so it adheres.
  • Spray a nonstick griddle or saute pan with vegetable spray and set over medium-high heat. Place the romaine, cheese-side down, in the pan and cook until the cheese turns golden, 1 to 2 minutes. Place the romaine, cheese-side up, onto plates and sprinkle with the vinegar ice. Serve immediately.

Beer Bread

 

Course: Breads
Keyword: Baking, Beer Bread, Breakfast, Brunch, Sides

Beer Bread

ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour 35 minutes
Yield: 10 to 12 servings
Photo by Lynne Calamia
Read More
Read Less
Print Recipe

Software

Specialized Hardware

9-by-5-inch loaf pan
Digital instant-read thermometer
ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour 35 minutes
Yield: 10 to 12 servings

Procedure

  • Heat oven to 375ºF. Coat the inside of a 9-by-5-inch loaf pan with nonstick spray and set aside.
  • Whisk together the all-purpose flour, wheat flour, baking powder, salt, sugar, and dill in a large mixing bowl. Add in the cheese and stir in the beer just to combine. Spread the batter evenly in the prepared pan. Sprinkle with the sunflower seeds, if using.
  • Bake on the middle rack of the oven until the bread reaches an internal temperature of 210ºF on a digital instant-read thermometer, 45 to 55 minutes.
  • Remove from the oven and cool in the pan for 10 minutes. Transfer the loaf to a wire rack to cool for 10 to 15 minutes before slicing and serving.

Dill Pickles

 

Course: Sauces & Condiments
Keyword: Dill Pickles, Gluten-Free, Pickles, Vegetables, Vegetarian

Dill Pickles

ACTIVE TIME: 15 minutes
TOTAL TIME: 10 days 15 minutes
Yield: 3 pounds
photo by Lynne Calamia
Read More
Read Less
Print Recipe

Software

  • 1/2 cup pickling salt
  • 1 gallon filtered water
  • 3 pounds pickling cucumbers, 4 to 6 inches long
  • 1 tablespoon black peppercorns
  • 1 tablespoon red pepper flakes
  • 2 cloves garlic, crushed
  • 1 teaspoon dill seed
  • 1 large bunch dill
ACTIVE TIME: 15 minutes
TOTAL TIME: 10 days 15 minutes
Yield: 3 pounds

Procedure

  • Combine the salt and water in a pitcher and stir until the salt has dissolved.
  • Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside.
  • Place the peppercorns, pepper flakes, garlic, dill seed, and fresh dill into a 1-gallon crock. Add the cucumbers to the crock on top of the aromatics. Pour the brine mixture over the cucumbers to completely cover. Pour the remaining water into a 1-gallon zip-top plastic bag and seal. Place the bag on top of the pickles, ensuring that they are completely submerged in the brine. Set in a cool, dry place for 3 days.
  • Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this, check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse it off, and return to the top of the crock.
  • The fermentation is complete when the pickles taste sour and the bubbles have stopped rising, 6 to 7 days. Once this happens, cover the crock loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles become soft or begin to take on an off odor, discard them.

Chocolate Coconut Balls

 

Course: Sweets
Keyword: Candy, Chocolate, Chocolate Coconut Balls, Desserts, Make-Ahead

Chocolate Coconut Balls

ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 30 minutes
Yield: 48 cookies
Macadamia nuts and shredded coconut bring a taste of the tropics to these chocolatey coconut bonbons that come together in just 15 minutes.
This recipe first appeared in Season 6 of Good Eats.
Photo by Lynne Calamia
Read More
Read Less
Print Recipe

Software

  • 1 cup toasted chopped Macadamia nuts
  • 1 cup sweetened condensed milk
  • 1 1/2 teaspoons almond extract
  • 8 ounces sweetened shredded coconut
  • 1 (12-ounce) bag semisweet chocolate morsels, melted
  • 1 tablespoon shortening
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 30 minutes
Yield: 48 cookies

Procedure

  • Combine the nuts, condensed milk, almond extract, and coconut in a large bowl. Using fingers lightly moistened with water, press the mixture into roughly 3/4-inch balls. Place onto parchment wax paper-lined half sheet pans and refrigerate for at least 1 hour or up to overnight.
  • Lay a couple large pieces of parchment or wax paper on a work surface. Place the chocolate and shortening in a medium metal bowl. Select a pot with an opening wide enough to allow the bowl to rest on top without falling in. Fill the pot with a few inches of water and place the bowl on top, making sure the bottom of the bowl does not touch the water. Set the pot over medium heat and allow the water to maintain a low simmer. Melt the chocolate, stirring frequently with a silicone spatula until it becomes shiny and smooth. Dip the balls into the chocolate and coat evenly and lightly using a fork to turn them over. Place each ball on the parchment or wax paper to set up and dry for at least 2 hours before serving.

Poached Eggs

 

Course: Breakfast
Keyword: Breakfast, Brunch, Eggs, Gluten-Free, Perfect Poached Eggs, Vegetarian

Poached Eggs

ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 1 serving
Photo by Lynne Calamia
Read More
Read Less
Print Recipe

Software

  • 1 teaspoon kosher salt
  • 2 teaspoons white wine vinegar
  • 1 large egg, chilled

Specialized Hardware

Custard cup or small ramekin
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 1 serving

Procedure

  • Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier. Add the salt and vinegar and bring to a simmer over medium heat. Meanwhile, crack the egg into a custard cup or small ramekin. Use the handle of a spatula or spoon to quickly stir the water in one direction until it's all smoothly spinning around.
  • Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from "feathering," or spreading out in the pan.
  • Turn off the heat, cover the pan, and set your timer for 5 minutes. Don't peek, poke, stir, or accost the egg in any way.
  • Remove the egg with a slotted spoon and serve immediately. Alternatively, move the egg to an ice bath and refrigerate up to 8 hours. Reheat in warm water just before serving.

Sushi Rice

 

Course: Sides & Salads
Keyword: Asian, Japanese, Sides, Sushi Rice, Vegetarian

Sushi Rice

ACTIVE TIME: 5 minutes
TOTAL TIME: 1 hour 15 minutes
Yield: 4 cups
Photo by Lynne Calamia
Read More
Read Less
Print Recipe

Software

  • 2 cups sushi or short-grain rice
  • 2 cups water, plus extra for rinsing rice
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons sugar
  • 1.5 teaspoons kosher salt, plus more to taste
ACTIVE TIME: 5 minutes
TOTAL TIME: 1 hour 15 minutes
Yield: 4 cups

Procedure

  • Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off, and repeat until the water is clear, 2 to 3 rinses.
  • Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting, and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
  • Combine the rice wine vinegar, sugar, and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine, coating each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi.

Creamed Corn Cornbread

 

Course: Sides & Salads
Keyword: Christmas, Creamed Corn Cornbread, Fall, Holidays, Sides, Southern, Thanksgiving

Creamed Corn Cornbread

ACTIVE TIME: 15 minutes
TOTAL TIME: 35 minutes
Yield: 8 servings
Photo by Lynne Calamia
Read More
Read Less
Print Recipe

Software

  • 2 cups stone-ground cornmeal
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 2 large eggs
  • 1 cup creamed corn
  • 2 tablespoons canola oil

Specialized Hardware

10-inch cast-iron skillet
ACTIVE TIME: 15 minutes
TOTAL TIME: 35 minutes
Yield: 8 servings

Procedure

  • Heat oven to 425ºF.
  • Place a 10-inch cast iron skillet into the oven.
  • In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together until well combined.
  • In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
  • Swirl the canola oil in the hot cast-iron skillet. Pour the batter into the skillet and bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

The Oatiest Oatmeal Cookies Ever

 

Course: Sweets
Keyword: Baking, Cookies, Desserts, The Oatiest Oatmeal Cookies Ever

The Oatiest Oatmeal Cookies Ever

ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 8 minutes
Yield: 36 cookies
Simple and delicious gluten-free oatmeal cookies use oat flour rather than wheat for a perfectly chewy, slightly sweet, and deliciously satisfying dessert.
I have baked hundreds of different "oatmeal" cookies, and 98.358 percent of them called for gobs of wheat flour. Now, why would you make an oatmeal cookie with wheat flour when you could use oat flour and produce a cookie that is gluten free?
Consider, too, the fact that such a cookie tastes more oaty and feels more crunchy and chewy than a cookie that relies on wheat — which obviously has no place in an oatmeal cookie.
This recipe first appeared in Season 14 of Good Eats.
Photo by Lynne Calamia
Read More
Read Less
Print Recipe

Software

  • 16 ounces old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • Pinch kosher salt
  • 20 tablespoons (2 1/2 sticks) unsalted butter, at room temperature
  • 6 ounces dark brown sugar
  • 3 1/2 ounces granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 4 ounces raisins, optional

Specialized Hardware

Digital kitchen scale
Food processor
1 1/2-ounce disher
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 8 minutes
Yield: 36 cookies

Procedure

  • Heat oven to 375ºF. Line two half sheet pans with parchment paper and set aside.
  • Spread oats into a single layer on a half sheet pan and bake until lightly toasted, about 20 minutes. Cool the oats on the pan for 2 to 3 minutes.
  • Grind half the toasted oats in a food processor until they reach the consistency of whole wheat flour, about 3 minutes. Add the baking powder, cinnamon, and salt to the food processor, and pulse 2 to 3 times to combine. Set aside.
  • Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment, and mix on medium speed until light in color, about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce the mixer speed to the lowest speed and add the egg and vanilla extract. Mix to combine. Slowly add the ground oats mixture until just combined. Stop once to scrape down the sides of the bowl. Add the remaining toasted oats and the raisins, if using. Stir to combine.
  • Scoop the dough with a 1 1/2-ounce disher onto the prepared half sheet pans, leaving 2 inches between each mound. Bake until the cookies begin to brown around the edges, 12 to 14 minutes, rotating the pan halfway through cooking. Cool on the pans for 2 minutes, and then move to a wire rack to cool completely.